Jerba Campervans has embarked on a Gatrotour of Scotland in a bid to get the country's finest chefs and restaurateurs to cook up a storm in the back of one of their converted VW Transporters.
North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot plate, which can be easily replicated at home or on the road.
The fourth chef is Roman Labat, of South Queensferry café and bistro, Down The Hatch, which has become hugely popular with its insta-worthy North American influenced food, made using the best Scottish ingredients.
He recreated its famed Philly Cheesesteak, using Orkney mature cheddar, rump steak and spices from Inverurie-based Angus & Oink
Recipe serves two:
Ingredients
200g sliced rump steak
1 green pepper
1⁄2 white onion
100g Orkney mature cheddar
2 baguettes
1 tablespoon of Montreal spice from Angus & Oink
A drizzle of olive oil
Method
Wash the pepper and thinly slice the vegetables
Heat the oil in a frying pan on a medium/high heat and add in the steak with the Montreal spice
Once the steak has started to colour, mix in the pepper and onion
After the vegetables have started to soften, add in the mature cheddar
Cover the pan with a lid for a few minutes until the cheese has melted and then mix everything together
Cut the baguettes and place them open side down on top of the food until they are warmed through
To plate up, fill the baguettes with the Philly mixture and tuck in
Gastrotour of Scotland recipe: Maciek Szymik's Hand dived scallops with black pudding
